This Easy Crockpot Chicken Corn Chowder is a warm bowl of comfort! With tender chicken, sweet corn, and creamy goodness, it’s perfect for cozy nights.
You just toss everything in the slow cooker and let it do the work! I love coming home to a tasty meal, plus it makes plenty for leftovers—just the way I like it! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this chowder as they cook tender. If you prefer, you can use thighs for extra flavor or shredded rotisserie chicken to save time!
Potatoes: I recommend Yukon gold or red potatoes, as they hold their shape well. If you’re short on time, you can also use canned potatoes—just adjust the cooking time since they need less time.
Corn: Frozen corn is super convenient! For a fresher taste, you can use fresh corn, just make sure to cut it off the cob before adding it to the pot. Canned corn works as a last resort, but it may alter the texture.
Heavy Cream: Heavy cream makes chowder rich and creamy, but you can swap it for half-and-half or even unsweetened almond milk for a lighter option. Just keep in mind that it may be slightly less creamy.
How Do I Make Sure My Chowder is Creamy and Thick?
To get that perfect creamy texture, the roux method helps! Making a roux involves cooking the butter and flour together until lightly browned. This not only thickens your chowder but also adds flavor.
- Melt butter in a saucepan over medium heat.
- Stir in the flour and cook for 1-2 minutes until it’s slightly golden.
- Gradually whisk in the heavy cream, cooking until the mixture thickens up a bit.
- Mix the roux back into the chowder at the end for that luscious consistency!
Also, letting the chowder sit for 15-20 minutes after adding the creamy mixture helps it to thicken up even more. Just stir before serving!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breasts
- 4 cups potatoes, peeled and diced (about 3 medium potatoes)
- 1 medium onion, finely chopped
- 2 cups frozen corn kernels (or fresh corn)
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- Optional garnish: chopped fresh parsley or green onions
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time. After that, you’ll let it cook in the crockpot for either 6-7 hours on low or 3-4 hours on high until everything is tender. After mixing in the creamy roux, give it another 15-20 minutes to thicken. So, set aside some time for a cozy, delicious meal!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chicken breasts in the bottom of the crockpot. This will help keep them juicy as they cook. Next, layer on the diced potatoes, chopped onion, frozen corn kernels, and minced garlic. It’s like building a tasty, hearty foundation!
2. Add the Liquids:
Pour the chicken broth over everything in the crockpot. This will give your chowder tons of flavor and moisture. Season the mixture with dried thyme, paprika, salt, and pepper to enhance the taste. Cover the crockpot with a lid.
3. Cook It Up:
Cook on low for 6-7 hours or on high for 3-4 hours. You want the chicken and potatoes to be nice and tender. It’s hard to resist the delicious smells wafting from the kitchen while it cooks!
4. Shred the Chicken:
Once your cooking time is up, remove the chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces, then set it aside.
5. Make the Creamy Roux:
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to create a roux. This will help thicken the chowder. Gradually whisk in the heavy cream, stirring constantly until it thickens slightly. It should become smooth and creamy!
6. Combine and Thicken:
Pour the creamy mixture back into the crockpot and add the shredded chicken. Stir everything together until well combined. Let it cook on low for an additional 15-20 minutes to thicken up nicely.
7. Taste and Serve:
Before serving, taste your chowder and adjust any seasoning if needed. Serve hot in bowls garnished with fresh parsley or chopped green onions if you like! Enjoy every spoonful of this hearty, creamy delight!
Enjoy your hearty, creamy Crockpot Chicken Corn Chowder!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed first for even cooking. Thaw frozen chicken in the fridge overnight or in a sealed plastic bag submerged in cold water before placing it in the crockpot.
Can I Substitute the Heavy Cream?
Absolutely! If you’re looking for a lighter option, you can substitute heavy cream with half-and-half, whole milk, or even unsweetened almond milk. Just keep in mind that the chowder may be a bit less rich, but still delicious!
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally for even heating. If it thickens too much in the fridge, just add a splash of chicken broth or milk when reheating.
Can I Make This Chowder Vegetarian?
Yes! To make a vegetarian version, simply substitute the chicken with 1 can of drained and rinsed beans (like cannellini or chickpeas) and use vegetable broth instead of chicken broth. You may want to add additional vegetables like bell peppers or celery for more flavor!
